Fabulous fig bread

Yield: 22 servings

Measure Ingredient
1 cup Dried Figs, ground Boiling water
¾ cup Pistachios
1½ cup All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt
4 tablespoons Margarine or butter
1 cup Sugar
3 tablespoons Egg substitute; -OR- Egg
1 teaspoon Vanilla

In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour.

Position a rack in the center of the oven and preheat to 350 F.

Grease an 8-½" by 4-½" loaf pan. In medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1¼ hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.

Yield: One 8-½" x 4-½" loaf - 22 slices Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary Fiber 2.22 g, Carbohydrates 22⅖ g, Protein 2⅜ g, Sodium 94⅘ mg, Cholesterol .026 mg

Calories from protein: 7% Calories from carbohydrates: 69% Calories from fats: 24%

Typed for you by Karen Mintzias Submitted By LAWRENCE KELLIE On 02-12-95

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